1. Prepare the ingredients, soak the yeast powder and brown sugar separately in a small amount of warm water to fully dissolve them. Brown sugar can be mashed with a small masher.
2. Pour the yeast water and brown sugar water into the flour separately, stir it into a flocculent shape with chopsticks. This step is reflected in many pictures of pastry making. Knead the dough until it is clean, that is, the hands are clean, the dough is clean, and the basin is clean.
3. The dough is fermented for two hours, two to three times larger than the original, and it succeeds.
4. Performance of successful dough fermentation: honeycomb shape in the middle of the dough
5. Knead the fermented dough back and forth, squeeze out the bubbles, cut into even-sized blocks, let it stand for ten minutes, ferment for the second time, and then steam it in a cold pan with cold water, and it will be done after 15 minutes of steaming!
6. After steaming, do not rush to remove the lid to prevent the buns from shrinking. After simmering for five minutes, open the lid to serve.
Tips:Don't use too much yeast water and brown sugar water when baking the noodles. If you need to add water later, add pure milk to make it taste better. If you like egg flavor, you can mix egg juice in flour
